Chinese cuisine/Catalogs: Difference between revisions
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imported>Derek Harkness (A few more dishes.) |
imported>Hayford Peirce (minor copyediting) |
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| 白酒 | | 白酒 | ||
| Maotai (or Moutai) is the best-known | | Maotai (or Moutai) is the best-known | ||
| Distilled spirit made from sorghum or rice though other grains such as wheat, barley or millet may be used. Typically 40-60% alcohol with a clear appearance. Usually drunk in small glasses similar to | | Distilled spirit made from sorghum or rice though other grains such as wheat, barley or millet may be used. Typically 40-60% alcohol with a clear appearance. Usually drunk in small glasses similar to shot glasses. | ||
|- | |- | ||
| Chicken with cashew nuts | | Chicken with cashew nuts | ||
| yao guo ji ding | | yao guo ji ding | ||
| | | | ||
| Stir fried chicken with cashew nuts and | | Stir-fried chicken with cashew nuts and thickened sauce. | ||
|- | |- | ||
| Curry | | Curry | ||
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| Mala dofu 嘛辣豆腐 | | Mala dofu 嘛辣豆腐 | ||
| | | | ||
| Fried bean curd with chili and | | Fried bean curd with chili and Szechuan peppercorns | ||
|- | |- | ||
| Beef and tofu | | Beef and tofu | ||
| Line 81: | Line 81: | ||
| gou ba rou | | gou ba rou | ||
| | | | ||
| | | Deep-fried pork, usually in a batter, coated with a sweet sauce made from soy sauce, sugar, and vinegar; various fruits and vegetables are frequently added | ||
|- | |- | ||
| Tomato and egg | | Tomato and egg | ||
| xi hong shi ji dan | | xi hong shi ji dan | ||
| | | | ||
| Whisked egg stir fried with chopped tomatoes. Usually served sweetened with sugar. | | Whisked egg stir-fried with chopped tomatoes. Usually served sweetened with sugar. | ||
|- | |- | ||
| Wontons | | Wontons | ||
Revision as of 10:48, 4 August 2007
Under construction: this will be a list of well-known dishes in Chinese cuisine, in alphabetical order.
| English Name | Chinese Name | Restaurant Name(s) | Description |
|---|---|---|---|
| Almond Pressed Duck | Mandarin Duck | Duck steamed, shredded, pressed, deep-fried; a labor-intensive dish rarely seen these days | |
| Beijing Duck | Beijing kaoya 北京烤鸭 | Peking Duck | Roasted duck served with hoisin sauce and spring onions and eaten by wrapping in thin pancakes. |
| Baijiu | 白酒 | Maotai (or Moutai) is the best-known | Distilled spirit made from sorghum or rice though other grains such as wheat, barley or millet may be used. Typically 40-60% alcohol with a clear appearance. Usually drunk in small glasses similar to shot glasses. |
| Chicken with cashew nuts | yao guo ji ding | Stir-fried chicken with cashew nuts and thickened sauce. | |
| Curry | Gali 咖喱 | A spicy dish made with stir-fried vegetables, stewed meat, and stock thickened with cornstarch. "Since the Chinese began using the combination of spices that is called curry powder at the turn of the [20th] century, the small line of Chinese curry dishes has become so Chinese that it is doubtful Indians would recognize its origin." [1] | |
| Spicy tofu | Mala dofu 嘛辣豆腐 | Fried bean curd with chili and Szechuan peppercorns | |
| Beef and tofu | Mapo dofu 麻婆豆腐 | Fried bean curd with minced beef in a spicy sauce | |
| Kung Pao chicken | gong bao ji ding | ||
| Mooncake | yuèbĭng 月饼 | A small pastry pie filled with a verity of stuffings. Traditionally eaten around the Mid-Autumn Festival. | |
| Potatos with pork | tu dou rou si | ||
| shao yun dou | Green beans in a brown sauce with pork | ||
| Steamed dumplings | Jiaozir 饺子 | Har Gow, Siu Mai | Pasta-like dough filled with various stuffing and cooked by steaming. |
| Steamed bread | Mantou 馒头 | Yeast-leavened bread cooked by steaming rather than baking. | |
| Steamed buns | Baozir 包子 | Cha Siu Baau (for pork) | Yeasted-dough filled with various stuffing such as pork or bean paste and cooked by steaming. |
| Sweet and sour pork | gou ba rou | Deep-fried pork, usually in a batter, coated with a sweet sauce made from soy sauce, sugar, and vinegar; various fruits and vegetables are frequently added | |
| Tomato and egg | xi hong shi ji dan | Whisked egg stir-fried with chopped tomatoes. Usually served sweetened with sugar. | |
| Wontons | hun dun |
References
- ↑ Kuo, page 356
Sources
The Key to Chinese Cooking, Irene Kuo, Alfred A. Knopf, New York, 1980 — the Chinese equivalent of Julia Child's Mastering the Art of French Cooking, by the same publisher